• Techniques for the preparation, assembly, cooking, regeneration and presentation of food
  • Procedures for the safe handling and use of tools and equipment
  • How to check fresh, frozen and ambient foods are fit for purpose
  • Key nutrient groups, their function and main food sources
  • The scope and methods of adapting dishes to meet the specific dietary, religious and allergenic needs of individuals
  • Relevant industry specific regulations, legislation, and procedures regarding food safety,
  • Hazard Analysis and Critical Control Points (HACCP), health and safety appropriate to organisations
  • How to communicate with colleagues, line managers and customers effectively
  • Principles of customer service and how individuals impact customer experience
  • The importance of sustainability and working to protect the environment
  • The financial impact of portion and waste control
  • How technology can support food production organisations